The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Artisan Breads

Loafer's picture

Can I actually get flour from my Corona Mill? What mill next?

October 23, 2006 - 8:26am -- Loafer

I bought a Corona Mill and I got it for really cheap, so even if all I can get out of it is cornmeal and peanut butter, I won't be disappointed. However, I was expecting to get at least passable flour if I ran it through a couple times. I am using hard red wheat from my local health food store, and grinding it several times. I end up with meal that has some flour in it, but is mostly sand sized grains of grain ;) I am wary of tightening the coarseness adjustment too much and damaging the burrs. Any advice?

I'd love to use this one for a while before I commit to a more expensive mill, so I'd appreciate help figuring this out. But my next step will be to get a better mill. I am very tempted to get the Family Living mill because I can get the adapter for my Kitchen Aid and can also get the rollers and flakers later. The next option that I like (probably the best) is the Country Living Grain Mill. I like that because it is beatuiful, well respected, and durable. It doesn't adapt to other things as well, but it would certainly turn out the flour I need! I don't think that I would be able to justify any of the models that are more expensive than the Country Living mill, so it won't help to recommend the $3k models :)

cognitivefun's picture

here's how I create great sourdough loaves without kneading

October 19, 2006 - 7:19pm -- cognitivefun

My recipe for sourdough wheat bread

4 cups unbleached bread flour
1/2 cup of unbleached full-flavor (dark) whole wheat flour
2 tspns fine sea salt
2 tbspns safflower or other good quality, flavorless oil
4 tbspns good local honey
2 cups wheat sourdough starter
3 - 4 cups icewater

My starter is flour and water only. It doesn't matter if you
use a firm or slack starter. Just make sure it is a good
lively starter that smells good.

In this recipe, I make my dough in a food processor in two batches
because home food processors can't handle the full amount of
dough in one batch. I have tested this with the classic Cuisinart

chas6000's picture

artisan try - very slack dough

August 13, 2006 - 10:09am -- chas6000

 Hi Everyone --

im new here - and pleased i just found this forum -- seems pretty active and sophisticated.  

i have been trying for the last few weekends to work with slacker and slacker doughs.  this was so slack that while i have learned to knead this type (using a technique i learned from Michael Jubinsky), i am still not good enough with the further downstream handling and this did not have as much oven spring as it should have had.  i had to be too rough getting it from the couche to the peel and then scoring was way too rough in that my lame kept dragging.

this open irregular crumb is pretty much what i am looking for, but im looking for the rest of it.

Paddyscake's picture


July 25, 2006 - 6:10pm -- Paddyscake

Not an important question, but I was wondering why when checking to see if
a loaf is done, we rap the bottom of the loaf as opposed to the top, for
the hollow sound? I have done both and can't discern any difference.

Mini Oven's picture

The recycle loaf

July 20, 2006 - 5:55pm -- Mini Oven

Well someone has gone and done it, given me half a loaf I can't eat but too good to give away. I hate to look a gift horse in the mouth so I'm off to bake a recycle loaf. It is an Austrian Rye (at least 70% rye) loaf rather flat, dense, lots of molasses flavor and way too much salt. The only way to enjoy eating it is to delute it. It is the only rye within a 100 mile radius, I'm sure, with the exception to the other loaf half. Will report back later.... All comments welcome. :) Mini Oven

longlivegoku's picture

I have been on a quest for several months now to build a brick oven. I bought Alan Scott's book and also ordered some building CD's from a guy in Australia named Rado. While Alan's book was amazing (I will be re-reading it here soon) I ended up going with Rado's plans for what he calls a Masterly Tail oven. He gives amazingly detailed pictures of each step along with instructions for the mixtures needed. I think in all, I received 1000 photos of him building an MTO. Anyhow, I'm less than a month away (hopefully) from finally being able to bake and thought I would post some pics of the progress so far. It's been fun and a challenge to build. Fireclay was the only ingredient I've had trouble finding locally. I ended up running out yesterday while building the arches or there would be more done at this point. So it goes!


Hearth with wall

One arch

Sylviambt's picture

BBA ciabatta question

July 17, 2006 - 2:33pm -- Sylviambt

I just baked several loaves of ciabatta using the BBA's poolish version and found I had to use nearly twice as much water as the recipe called for (the day was very hot, but also humid). Anyone else have this experiece? I also baked three loaves using the BBA's biga version and found the percentages in keeping with the recipe.

Your thoughts would be appreciated.

in search of the perfect crust and crumb

JMonkey's picture

Biga vs. straight dough Whole-Wheat Buttermilk Bread experiment

July 10, 2006 - 9:05pm -- JMonkey

I'm still not ready to write a review, but from my first hands-on experience with their work, I can confidently say that Laurel Robertson and her compatriots know a thing or two about whole wheat bread.

I started my foray into the Laurel's Kitchen Bread Book with their Buttermilk Bread, a loaf that they say "keeps well (when hidden)." It's true. These loaves are moist and delicious days later, but they're so deliciously sweet and light, they won't likely stick around that long.

I made two different loaves. For the first loaf, the night before, I took 30% of the flour and mixed it with the appropriate amount of water from the recipe and a bit of yeast to make a biga. The next morning, the biga was nice and ripe, so I took the remainder of the recipe, reduced the yeast from 1 tsp to 3/4 tsp, mixed it up and started to knead.


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